Tilapia Fish Tacos with Guacamole and Fresh Pico

Tilapia Fillets are coated with a mixture of wheat germ, corn meal, and Mexican spices, then pan fried and placed inside corn tortillas packed with guacamole, Pico di Gallo,  and even cheese if you wish.  I have converted fish haters into fish lovers with this fish taco recipe!

People in Kansas don't seem to be very familiar with fish tacos, so even though this version barely resembles the fish tacos one might enjoy in sunny California, these are edgy enough in these parts!  I like fish tacos with cabbage too, but these please even my pickiest family members!

Here is the recipe for Tilapia Fish Tacos with Guacamole and Fresh Pico:

For the Pico di Gallo:
1 medium tomato
1/2 onion
1/4 cup cilantro
1 jalepeno (optional)
1/4 tsp salt
1 clove garlic, minced
Splash of lime juice

Directions:
Coarsely chop tomatoes, onions, and cilantro. De-seed jalepeno (if using) and finely chop.  I leave out the jalepeno since I have small children.  Mince garlic and add salt and pepper to tomato mixture.  Add a splash of lime juice and let flavors mingle while you make the rest of the meal.  

For the Guacamole:
1 avocado
1/2 tsp garlic powder
1/4 tsp chili powder
1/4 tsp Kosher salt
slash of lime juice

Directions:
This is my very simple, QUICK guacamole that never disappoints.  To make, cut the avocado in half lengthwise and use a spoon to scoop out the flesh.  In a bowl, sprinkle avocado with salt, chili powder, and garlic powder and add a splash of lime juice.  Mash with a fork until creamy, but not entirely smooth.  I like a few little chunks!  Either make this at the last minute or within an hour of eating.  If you make it early, press plastic wrap on the top to keep out as much air as possible and slow browning.

For the Fish tacos:
1 lb Tilapia Fillets
1 egg white
1 Tbsp water
1/4 cup wheat germ
1/4 cup yellow corn meal
2 tsp chili powder
2 tsp cumin
1/4 tsp kosher salt
1 tsp garlic powder
1/2 tsp onion powder
1/4 tsp black pepper
2 Tbsp Coconut oil
8 Corn Tortillas

Directions:
Mix egg white with water in shallow bowl.  In a separate bowl, mix wheat germ and cornmeal with spices.  Cut each tilapia fillet into about 8 chunks.  Dredge a few pieces at a time in egg mixture and then in cornmeal mixture.  Heat 1 tbsp coconut oil in a non-stick skillet.  Working in batches, cook about half the tilapia pieces in the oil about 3-4 minutes per side.  Remove from pan, heat remaining oil and cook the other remaining tilapia pieces.

You will want to heat the corn tortillas on a warm griddle to soften them.

Pile the corn tortillas with pieces of fish, a spoonful of pico and guac and cheese if you choose (I am totally satisfied without it).  You get two tacos as a part of this 1600 calorie meal plan, but you could skip one of the snacks and treat yourself to a third taco--trust me its hard to stop at two!

Here's what to eat for the rest of your day:

Breakfast- 441 Calories

Apple Baked Oatmeal

Skim Milk

Snack- 210 Calories

Banana with Peanut Butter

Lunch- 316 Calories

Mixed greens with red grapes, walnuts and feta 

This salad is originally from Eating Well, but I am making it without meat.  Eat 1/4 salad with chicken or 1/2 salad without if you are trying to cut down on meat consumption or are just too lazy to cook chicken for lunch like me!

Snack- 145 Calories

Whole Wheat mini bagel with cream cheese

Dinner- 496 calories

2 Fish tacos

Corn on the cob

Total Calories = 1608